Why I love this easy bbq dry rub
I love a good bbq dry rub. I am fully convinced that you don’t really need barbecue if you cook your meat properly, and use the right seasoning. I’ve tried out countless blends – both store bought and homemade. They’ve all be pretty good, each with its on positive flavors, but this one tops my list of favorites.
Since I limited the ingredients in this easy BBQ dry rub, you can make up a batch just before a meal without feel like you’re wasting too much time. I made it for the first time over Memorial day weekend, and I used it in my very first and semi-failed attempt to at making brisket (more on that another time, but I promise it wasn’t the rub). The flavor of this BBQ dry rub was so good that I’ve since tried it on pork chops and ribs.
After my second time making it, I decided it would save me quite a bit of time if I double (or tripled) the recipe. So that’s exactly what I did. This recipe makes just over 3/4 cup, which is enough for about 3 or 4 normal-sized recipes. It got me through 3 racks of ribs and pork chops for four people, but you could even double this amount if you want.
If you like this recipe, you have to try this coffee rubbed steak, and this dry rub smoked chicken wings and these easy, grilled chicken thighs.
Searching for more barbecue recipes? Dr Pepper ribs / Pulled pork sandwiches / Grilled bison burgers / Grilled pineapple
Ingredients & substitutions
- Brown sugar – This ingredient adds a delightful sweetness to the dry rub, but most of all when grilled the brown sugar in the dry rub will caramelize and add depth of flavor to whatever you are grilling.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this easy barbecue dry rub
Combine ingredients. Add all spices to a mixing bowl. Whisk until all the spices are well incorporated. Transfer to an airtight container for storage. Store in a dry, cool area for up to 6 months.
FYI. We use about 6 months as a general rule of thumb for all spices, but we normally just keep ours until they lose flavor or they run out. You be the judge and decide what’s best for you.
Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 tablespoon mustard powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon coarse salt
Instructions
- Place all ingredients in a bowl. Whisk together until evenly combined.
- Store in an airtight container for up to 6 months.
